2 Beat egg yolks and add milk gradually. Stir over boiling water until mix is the consistencey of custard, without boiling as it will curdle.

3 Add lemon juice and rind and brandy.

4 Lastly fold in stiffly beaten egg whites.

Easy  Peasy Chocolate Mousse

You will not believe this is so easy and you wont believe the taste!

Ingredients:

16 white marshmallows

I can Ideal Milk

I 00g best dark chocolate  Lindt 70% works well

Method:

Place Marshmallows in large glass bowl  suitable for microwave Break up chocolate slab into small pieces into bowl with marshmallows Add can of Ideal milk. Stir.

Micro on High for 3 mm - take out and stir  marshmallows must dissolve completely Keep microwaving 1mm at a time  stirring in between until all dissolved  should take no longer than 5-6 mm in total.

Half fill ramekins with the chocolate mixture  should fill 9 std ramekins. Place in freezer for 6 hours  they can stay in freezer until needed. Take out an leave at room temp for 15 mm. Use canned whipped cream and place on top an top with grated chocolate if desired. Enjoy!

Fujiyama Coffee Dessert

COFFEE JELLY

I t (4 C) strong, black coffee (unsweetened & cool)

30 ml (2 T) gelatine

SYRUP

250 ml (1 C) sugar

125 ml (½ C) water

TOPPING

250 ml (1 C) thick cream, slightly whipped

A dramatically different dessert guaranteed to stun the taste buds. Ultra -light, it consists of three separate layers: bitter coffee jelly, syrup and thickened cream. The epitome of stylish simplicity, which is one of the trademarks of Japanese cuisine.

JELLY Sponge and dissolve gelatine in coffee. Mix well, then pour jelly into six straight-sided glasses the simpler in design the better. Cover with cling wrap refrigerate for several hours to set.

5YRUP Combine sugar and water in small saucepan and b - the boil, stirring continuously until sugar dissolves. Bofi -- syrup starts to thicken slightly. Do not allow to change Remove from heat and cool to room temperature.

TO SERVE Onto layer of jelly, pour 30 ml (2 T) syrup and top with a layer of thick cream. Place glasses on doily-covered plates and garnish only with one dramatic flower placed next to the glass.

Combine water, cinnamon, and lemon in pot .Bring to boil. Stir in rice ,bringback to boiland turn down to simmer covered (about 20 mins)Stir in milk,sugar
and salt.Cook uncovered until thickens about 20 mins.Remove from heat and discard lemon.Whisk yolks with vanilla and a little hot rice.Stir into rice mix with raisins.Spread into square dish of 20 cms (greased)Dot with butter.Cook under preheatedgrill until lightly brown 3  4 mins .Garnish with cinamon and serve warm* - 10 people

Sticky Toffee Pudding with toffee sauce

Ingredients

For the pudding

90g/3oz butter, softened

30g/loz plain flour

200g/7oz dried dates, pits removed

300m1/103/4fl oz water

I 7OgI6oz dark brown sugar

1 tbsp golden syrup

2 tbsp black treacle

1/2 tsp vanilla extract

2 free-range eggs

200g/7oz self-raising flour

1 tsp bicarbonate of soda

For the sauce

1 00m113 /2fl oz double cream

40g/ 1 V2oz butter

40g/1 1/20Z dark brown sugar

2 tbsp black treacle

1 tbsp golden syrup

Method

1. For the pudding, preheat the oven to 200C/400FIGas 6. Butter the pudding basins really well with a third of the softened butter, then dust with the plain flour.

2. Place the dates and the water in a saucepan and bring to the boil.

3. Whisk the remaining butter and the sugar together in a large bowl using an electric beater until light and fluffy. Gradually add the golden syrup, treacle, vanilla extract and eggs to the mixture and continue beating. Turn the beaters down to a slow speed and add the self-raising flour, a spoon at a time. Beat until all the ingredients are well combined.

3. Purιe the hot water and date mixture in a food processor or blender and add the bicarbonate of soda. Quickly add this to the mixture in the bowl while it is still hot. Stir to combine and fill two or three 7.5cm/3m metal pudding basins (or one 12.5cm/5in pudding basin) with the mixture.

4. Bake in the oven for 20-25 minutes until the top is just firm to the touch.

5. For the sauce, place all the sauce ingredients into a pan and bring to the boil. Remove from the heat.

6. To serve, remove the puddings from the moulds and put on a serving plate with lots of the hot sauce on the top. Serve with ice cream.

TRIFLE - GRANNY GERTIE'S RECIPE.

LINE A GLASS BOWL WITH SPONGE CAKE OR LADY'S FINGER bISCUITS AND POUR OVER one cup of SHERRY.

Take a tin of apricots. Put apricots over sponge and make an orange jelly with the juice of the apricots. Pour over and let set. Toast some almond bits and make a thick custard. Stir in almonds and pour the custard over the apricots.

Quantities depend on the numbers. For a big crowd I use a big tin of apricots (2lbs) and make over a litre of very thick custard. In other words read the recipe on the tin of custard powder and make it a bit thicker than it tells you for thick. Then pipe whipped cream all over top and decorate.

White Chocolate Bread and Butter Pudding

Ingredients

4 slices bread, cut in half

I egg, plus I extra yolk

3 tbsp caster sugar

seeds from I vanilla pod

I 50ml15fl oz double cream

l5Oml!5f1 oz milk

75g/2%oz white chocolate

55g12oz butter, cubed

icing sugar, to dust

Method

1. Preheat the oven to 200CI400FIGas 6.

2. Arrange the bread in an ovenproof dish.

3. Beat together the egg, egg yolk, sugar and vanilla seeds until light.

4. Heat the cream, milk and chocolate until the chocolate starts to melt, and gradually pour onto the eggs and sugar, beating all the time to incorporate.

5. Dot the bread with the butter and drizzle over the chocolate custard.

6. Bake in the oven for 10-12 minutes. Dust with icing sugar and serve.